The Influence of Paper Wraps on the Quality of `d'Anjou' Pears after Controlled Atmosphere Storage

Abstract

Listen

Translate article

Pears (Pyrus communis `d'Anjou') were packed in six commercial paper wraps (dry; 3% oil; 3% oil with copper and ethoxyquin; 6% oil; 6% oil with ethoxyquin; 9% oil). After packing, the pears were placed in three different controlled atmosphere (CA) storage conditions in commercial CA rooms: 1) 1.5% oxygen (O) and 1% carbon dioxide (CO2); 2) 1.5% O2 and 3% CO2; 3) 1.5% O2 and 1% CO2 for 60 days, 4% O2 for 60 more days and finally 6% O2 for an additional 90 days. Pears were stored in CA for 120 and 210 days, with or without an additional 30 days in regular atmosphere (RA) storage to simulate shipping and handling. Objective quality evaluations were conducted after each storage period and sensory evaluations after 210 days of storage. Paper type influenced both the peel and flesh color of pears before and after ripening, but did not influence firmness, soluble solids or acid content. Subjective ratings of appearance and disorder incidence were unacceptable for pears stored in a variable atmosphere wrapped in dry or paper containing 3% oil. The disorder black speck was present only in pears wrapped in paper with 6% oil and stored in an atmosphere of 1.5% O2 and 1% CO2. Pears stored in an atmosphere of 1.5% O2 and 3% CO2 received acceptable subjective scores regardless of paper type.